| 1. |
Sort and rinse lentils, set aside they do not need to soak like other dried beans. |
| 2. |
In stockpot lightly saute or "sweat" the carrots, onions, and celery in olive or canola oil. Add garlic; pour in about 8 cups of water with the boullion cubes (or 8 cups chicken broth or stock; add more or less boullion cubes for preferred chicken flavor). |
| 3. |
Add lentils, and seasonings bring to a boil, and then simmer for about 30 minutes until lentils and vegetables are tender.
|
| 4. |
Remove bay leaf, season with additional salt and pepper if desired. (I don't add any additional salt, as the boullion or stock has enough of it's own. ) |
| 5. |
Note: My husband who told me he was going to hate this soup, really liked it in fact and ate 3 bowlfuls the first time I made it. The next time I make it I am going to fry up a little turkey bacon and add to it, just to make it a little smoky. Or I suppose you could add a little ground cumin if you like the smoky flavor. |
